Zucchini Muffin Recipe

Fabulessly Frugal

Double Chocolate Chip Zucchini Muffins {Pin This} This is one of my favorite things to do with zucchini. The addition of zucchini in this recipe is undetectable by taste but makes a super moist yummy muffin. Baker’s Secret Basics Nonstick 6-Cup Texas Muffin Pan Find more of our Best Zucchini Recipes

Ingredients

2 cups flour

1/3 cup unsweetened cocoa powder, sifted

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/3 cup canola oil

2 eggs

1 teaspoon vanilla extract

3/4 cup (6 oz.) non-fat Greek yogurt

3 cups grated zucchini*

1 cup semi-sweet chocolate chips

Streusel Topping Ingredients

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½ cup all-purpose flour

¼ cup brown sugar, packed

½ stick unsalted butter

Instructions

Preheat oven to 350 degrees. Line your muffin tins and set aside.

Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.

In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add yogurt and beat to combine.

Add dry ingredients and mix just until combined. Mix in zucchini and chocolate chips coated in 2 tablespoons flour. Divide batter between pans.

For Streusel - Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over muffins immediately before baking.

Bake for 50-60 minutes or until a toothpick comes out clean.

Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

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